This healthy chocolate cookie recipe makes thin, sugar-kissed cookies speckled with dried fruit and nuts and topped with slivered almonds and dried cranberries arranged in a flower pattern. These thin chocolate cookies are perfect for accompanying tea or coffee.

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Recipe Summary

total:
2 hrs 45 mins
Servings:
48
Nutrition Profile:
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Ingredients

Cookie Dough
Decorations

Directions

Instructions Checklist
  • To prepare cookie dough: Grind chocolate in a food processor using on/off pulses until coarsely ground. Transfer to a mixing bowl and add cocoa, sugar, baking powder and salt; stir until blended. With an electric mixer on low, then medium speed, add eggs, then honey, oil and vanilla and beat until combined. Beat in all-purpose and whole-wheat flour, then cranberries and nuts until thoroughly incorporated. (The dough will be stiff.)

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  • Divide the dough into quarters. Roll each quarter into a 9-inch-long "log." Divide the log into 12 equal pieces. Roll each piece into a ball. Place on a prepared baking sheet and refrigerate until very cold, about 1 hour.

  • To decorate & bake cookies: Position a rack in middle of oven; preheat to 350 degrees F. Line a large baking sheet(s) with parchment paper.

  • Place remaining 1/2 cup granulated sugar on a small plate. One at a time, dip the top of each ball of dough into the sugar; place, sugar-side up, about 2 1/2 inches apart on another prepared baking sheet. Coat the bottom of a wide glass with cooking spray, then dip it into the sugar. Flatten the balls with the glass to make cookies about 2 1/4 inches in diameter, dipping the glass into the sugar between cookies and spraying it as needed.

  • Make a flower on each cookie using 5 slivered almonds as petals and a dried cranberry for the center. Gently press on the nuts and cranberries to help them adhere.

  • Bake the cookies on the center rack, one pan at a time, until just firm to the touch, 8 to 13 minutes. Let stand for 5 minutes, then transfer to wire racks to cool.

Tips

Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a single layer for up to 3 days or freeze for up to 3 months.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

To toast and skin whole hazelnuts: Spread on a baking sheet and bake at 350°F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes. After toasting, let hazelnuts cool for a few minutes, then rub together in a clean kitchen towel to release most of the papery skins.

Nutrition Facts

85 calories; protein 1.6g 3% DV; carbohydrates 12.7g 4% DV; exchange other carbs 1; dietary fiber 1.4g 5% DV; sugars 7.6g; fat 3.9g 6% DV; saturated fat 1g 5% DV; cholesterol 7.8mg 3% DV; vitamin a iu 11.6IU; vitamin c 0.1mg; folate 11.7mcg 3% DV; calcium 20.8mg 2% DV; iron 0.8mg 5% DV; magnesium 16.8mg 6% DV; potassium 60.6mg 2% DV; sodium 36.3mg 2% DV; thiaminmg 4% DV; added sugar 7g.